


And this is the recipe with what memory bank I had while I was under cold and flu medications.
4-5 cups hot water
2-3 tbsp. cider vinegar
2-3 tbsp. sugar
1-2 tbsp. whole black pepper
1 large red onion, sliced
1 cup baby carrots (approx)
2 bay leaves
1 4-lb. corned beef round or brisket, packaged with spices
8 small white or yellow potatoes, scrubbed and cut into quarters
1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges
Directions
1. In a 6-quart electric slow cooker, add all the ingredient.
2. Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes about 8 servings.
Recipe adapted from the Family Fun.
3 comments:
No wonder you are missing in blogging action! The corned beef I could get is only canned ones and they are oily too.
Looks good...I've not been cooking since I am not well. Got what you had. So, a meal like this would be great! :)
Hi Alice,
Yes, I'm familiar with the canned ones too, and you're right, they are so oily and salty too. Can you get this other kind of corned beef there?
Hi Judy,
Hope you get well soon. This flu season has been awful for alot of people! :(
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